Every new year, I make the same old gingerbread cookies. This year has no difference too! The only little difference is the recipe I used. There was an old recipe I used to make every year, and I really don’t know where I found it. But this year, I decided to use the recipe from Joy of Baking and changed a bit, and the results were interesting. I got some very spicy and crispy cookies and everyone liked them!!
Since photos are enough to tell everything, I won’t talk too much this time. Enjoy!!
adapted from Joy of Baking
makes “a lot” of cookies (I made 4 pans of thin cookies with this recipe)
- 1 egg
- 3 cups whole-wheat flour
- 1/3 cup brown sugar
- 2/3 cup molasses
- ½ cup butter
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground baking soda or baking powder
- ½ teaspoon ground cloves
- pinch of salt
For the frosting:
- 1 cup powdered sugar
- 2-3 tablespoons milk
Mix together sugar and butter. When you get a smooth cream, add the egg and molasses.
Add the dry ingredients to this mixture, knead the dough well and form a ball.
Let the dough rest for a couple of hours (I made this step faster by making 3 little patties and keeping them in the freezer for 30 minutes. But be careful not to forget the dough in the freezer!!!!)
Roll out the dough in preferred height. (Mines were ¼ inch-high). If the dough is too sticky, add more powdered sugar (a trick I got from Cafe Fernando)
Cut the dough with your favorite cookie cutters. By the way, heat your oven to 175 degrees C (350 degrees F).
Bake the ginger cookies for 10-12 minutes, or until the edges are brown.
For the frosting, beat the sugar and milk until it gets smooth. With a piping bag, decorate your cookies. I also used the leftover ready-to-use frosting from project proposal cookies I made (You know I don’t prefer ready-to-use stuff!!! I only used the leftovers to finish them!!!)